My choices were mushrooms, cauliflower, tomatoes, squash, green onions- all these fresh produce normally don’t make to my fridge at once, hence the aforementioned freakout. While I am still keeping up with my meatless monday, my ideal choice would have been cauliflower curry with plain rice, dal but according to my brothers food guide pyramid- things are slightly different.
So Monday evenings are slightly challenging to this tired & hungry sister. oliviajasonkim‘s pancake-Pyogo Pajeon (Scallion Pancake w Shiitake Mushrooms) had been on my mind for quite sometime and thought this kind of fit both of our’s pyramid. He likes pancakes and I like veggies 🙂
|In Korean, Pyogo: shiitake pajeon: scallion pancake (jeon-pancake)
Scallion Pancake w/ Shiitake Mushroom
Makes 3 medium size pancakes
1/2 cup all purpose flour
1/2 cup whole wheat flour
1 1/2 cup ice cold water
1 tsp salt
2 eggs, lightly beaten
3-4 scallions, strips
~ 1 cup shiitake mushrooms, sliced (dried or fresh)
1 tablespoon soy sauce
2-3 green chillies, roughly chopped
2-3 garlic cloves, minced
Note: if using dried shiitake, soak them in water until soft.
-In a medium bowl, mix flour, salt, eggs and water together and set aside (the batter should be slightly thinner than pancake batter).
-Heat a non-stick pan, add oil spray and stir fry scallions, mushroom, garlic with soy sauce for 2-3 minutes.
-Add 3/4 cups of batter into the pan, add some mushroom, scallions on top and let it cook for 5-8 minutes or until the edges are brown.
-Using a spatula, flip the pancake and cook for additional 4-6 minutes.
|shiitake mushroom is the third most commonly produced mushroom worldwide Excellent source of selenium and good source of iron & dietary fiber|
The woody, spongy shiitake mushroom complimented scallions very well. Also, I was glad to see how the pancake was not very dense; I was little wary because I used half whole wheat flour. I didn’t mind it at all neither did the bro so I guess it should not be a problem to most of us out there.